Pan-fried fish with cucumber yoghurt

Ingredients

1 cup plain yoghurt

1 crushed clove garlic

juice of half a lemon

1 cup cucumber

15g butter

1 tbsp (15ml) olive oil

8 small white fish fillets

To serve: wilted baby spinach

Method

To make the cucumber yoghurt, combine the yoghurt, garlic, lemon and cucumber and season to taste. Add the butter and olive oil to a non-stick pan and pan-fry the fish in batches over a medium to low heat, about 3-4 minutes, until golden and cooked through. Serve hot with cool cucumber yoghurt and wilted baby spinach.